Pagoda Sticks Recipes

Steps:

• Preheat the oven to 300 degrees F.
• Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds).
• Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours.
• Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes.
• Heat a grill or grill pan for cooking at medium-high heat.
• Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side. Brush with more BBQ sauce and remove from the heat, then serve with the remaining BBQ sauce on the side.

Steps:

• In a food processor, combine the uncooked chicken, mushrooms, onion, hoisin sauce, mustard and chili sauce; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Until ready to use, keep remaining wrappers covered with a damp towel to prevent them from drying out.) Moisten entire edge with egg. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form several folds., Holding sealed edges, place each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling., Working in batches, arrange pot stickers in a single layer on a large greased steamer basket rack; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam until filling juices run clear, 5-7 minutes. Repeat with remaining pot stickers., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pot stickers. Refrigerate leftovers. Freeze option: Cover and freeze uncooked pot stickers in a single layer on waxed paper-lined sheets until firm. Transfer to freezer containers; return to freezer. To use, steam as directed until heated through and juices run clear.

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Combine ground pork, water chestnuts, shiitake mushrooms, sesame oil, soy sauce, and Sriracha in a large skillet over medium-high heat. Cook until pork is no longer pink, about 6 minutes. Remove from heat and let sit until cool enough to handle.
• Lay out 8 dumpling wrappers on a clean work surface. Place a heaping teaspoonful of pork mixture in the middle of each wrapper. Pull both sides up like a taco and pinch the tops until sealed.
• Cook in batches in the pre-heated air fryer for 3 minutes. Use tongs to flip the potstickers and cook 3 minutes more. Transfer to a paper-towel lined plate. Repeat with remaining dumpling wrappers and filling.

Steps:

• First, get head count of guests and plan for 3-4 per guest,then wash all Vegetables and remove any "problems", stems etc.. Cut Asparagus in lengths to match up with Snow Pea Pods lengths +/-. Drain Water Chestnuts. Take (1)Asparagus, (1)Snow Pea Pod and (2-3)Slices of Water Chestnut(enough equal length of Asparagus and Snow Pea Pods. Take a strip of Bacon and slowly wrap all(3)items with bacon starting at one end and working to the other. It will form a cacoon shape. Then take (2) Skewers and peirce "cacoon" making sure to penatrate Asparagus and Snow Pea Pod evenly. Skewers should be about one and a half inches apart. Repeat same. Each set of (2) skewers should have at least (2) "cacoons". Add fresh smashed garlic to sauce (optional)Marinate in sauce as long as possible(Hunan or Tariaki). Make ahead of time then place in fridge until needed. Remove and place on grill when ready. Cook until bacon is crispy or desired texture. Try to keep the vegetables from overcooking and becoming too limp(SAMPLE IF NEED :-))Make sure to follow presentation mentioned above!Plate it up and ENJOY!